How to use vanilla extract (and five favorite cookie recipes)
When I first wrote about vanilla extract here on The Perfect Pantry, I called vanilla and chocolate the culinary Romeo and Juliet, because you almost never see a recipe for chocolate that doesn't also include a little bit of vanilla to enhance the flavor. In the past few years, I've learned to appreciate the flavor of vanilla on its own. Well, almost... I love vanilla ice cream, but I love it more when it's packed with chocolate chips, or Oreo cookies, or topped with hot fudge sauce.
When I bake, I like to use the best pure vanilla extract I can find. I'm partial to extract made, since 1888, by Charles H. Baldwin & Sons, a hardware store in West Stockbridge, Massachusetts. Wherever you get your vanilla, be sure to use the real thing.
I always keep a couple of bottles of vanilla extract in my pantry. More often than not, I use it to make cookies. Here are five of my favorites, and you'll be pleased to know they're not all chocolate.
These chocolate Nutella® nut cookies might just be the perfect mid-afternoon snack.
Some people love lemon the way I love chocolate. If that's you, try these lemon lavender cookies.
Crispy oatmeal cookies cradle a big scoop of ice cream for an ice cream sandwich.
I've been making these granola cookies since my college days, and that's long enough to know that I will always love them.
By far the best cookies I've ever made, according to, well, everyone, these sweet and salty peanut chocolate chunk cookies have it all: salt, sweet, and crunch.
What's your favorite cookie made with vanilla extract? (If you've posted a recipe, feel free to leave a link in the comments.)